Chocolate Almond Bark

SUBMITTED BY: BUCHKO PHOTO BY: FOXFIRE2

"Chocolate lovers and sweet tooths alike will enjoy this chocolate-almond confection!"

PREP TIME	5 Min
COOK TIME	10 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 16 servings

USMETRIC

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INGREDIENTS

1/2 cup chopped almonds
2 cups milk chocolate chips
1 tablespoon shortening

READ REVIEWS (18)

DIRECTIONS

Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat.
In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.

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REVIEWS

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Reviewed on Dec. 23, 2002 by PATSY_93308

this recipe is not complete. what to do with the other 1/4 cup almonds?

16 users found this review helpful

Reviewed on Jan. 1, 2004 by DREGINEK

Good stuff and an EASY holiday treat (compared to the several batches of cookies one will normally make for the season). I used whole almonds instead of chopped and made one batch with chocolate chips, the other with white chocolate. Although it may appear obvious, the instructions for this recipe forgot to include the final step: pouring the chocolate and almond mix over the wax paper, allowing to cool and breaking it into pieces. An important step since this bark recipe cannot remain in the pot...without wrecking the bark or your pot.

12 users found this review helpful

Reviewed on Dec. 21, 2003 by MAGGIE MCGUIRE

If you need a QUICK chocolate fix. This recipe is for you. I definately love it and I'm an admitted chocoholic! I used whole almonds sporadically throughout, but I also used coarsely chopped whole almonds for a real nutty texture. Bittersweet chocolate baking bars were good in this recipe, too. Thanks for sharing, Nancy.

10 users found this review helpful

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